Cut up a raw chicken; put into a stewpan, with two ounces of butter, half a large onion sliced thin, a few sprigs of parsley and thyme, and two ounces of lean ham; let the whole sweat over the fire for a few minutes; add a heaped table-spoonful of curry-powder, and a small one of flour; shake the whole together for five minutes over the fire; put to it a pint of either gravy or water; let the whole go gently until the chicken is done; take out the chicken, rub the sauce through a sieve, boil it up, skim, put in the chicken, season with salt and lemon-juice to palate. Plain boiled rice to be served in a separate dish.

Croquettes

Take the lean of the remains of a fowl from a previous dinner, and chop it up in small pieces, then put into a stewpan a teaspoonful of chopped eschalots, with half an ounce of butter: pass them for about three minutes over the fire, add a teaspoonful of flour, mix well, then add the fowl, and a gill of white sauce, or more if not sufficiently moist; season with pepper, salt, and sugar; then stir in the yolks of two eggs very quickly, stir it a little longer on the fire, and turn it out on a dish to cool; when cold, take twelve pieces, each the size of a walnut, roll them out an inch and a half in length, and bread-crumb twice over; fry a good color.